Bring a large pot of salted water to a boil. And cook linguine according to the instructions.
Add olive oil to a large skillet over medium heat, and add zucchini rounds to the pan. Pan-roast the zucchini on both sides until cooked down and semi-brown in color, about 6 minutes.
Next add in shallots and garlic, sautè until fragrant. Season with red pepper flakes, salt & pepper.
Add in heavy cream and simmer. Then pour in 1 cup of pasta water. Bring to a boil and season with salt, pepper, onion powder and lemon juice.
Add in cooked linguine and mix continuously allowing the sauce to emulsify. Add in cold knobs of butter while continuously mixing.
Reduce the heat, sprinkle in fresh basil and Parmesan and continue to mix until well incorporated.
Serve pasta hot. Top with more parmesan, basil and red pepper flakes and a drizzle of EOO finishing oil. Enjoy!
